Chicken and Veggie Chowder

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This chicken and veggie chowder is a deliciously filling meal. It has a creamy base made with a basic roux. It also has lots of vegetables and cooked chicken. The ingredient list may look long, but don’t let it scare you off.

For the chicken, this chicken and veggie chowder is perfect to use rotisserie chicken from the store. Lately, I have been cooking a good amount of chicken in the slow cooker with a little chicken broth and seasoned with some onion powder, garlic powder, and paprika.

Then if I want it shredded, I will shred it just after it finishes cooking. If I want it diced, I allow it to cook and then dice it. I place small amounts of the chicken into quart sized freezer bags. Then I keep these bags of cooked chicken in the freezer for recipes just like this. I just place the bag of frozen chicken in the refrigerator in the morning before I leave for work. Then by dinner time it’s ready to be used in whatever I may be making.

Chicken and Veggie Chowder | realmomkitchen.com

To start his soup, you cook some celery and onion in a little oil followed with some garlic.

Next you sauce in some carrots and potatoes. Once this has sautéed for a little bit, you add in some chicken broth and water to cook the vegetables until they are tender.

In a stock pot, you melt some butter and then whisk in some flour. Give it a few minutes to cook and then mix in some chicken broth. Then you add in some frozen corn, frozen peas, a bay leaf, parsley, poultry seasoning, salt, and pepper. Then you add in some milk and heavy cream. This is where that creaminess comes from for the base.

Last, you add in those veggies and liquid that you cooked in that sauce pan along with that cooked chicken. Just heat until thickened and the chicken has heated through. This soup does taste similar to a chicken pot pie soup. I guarantee it will be a hit at your house. Plus, it’s a great way to get the family to eat their veggies!

Chicken and Veggie Chowder | realmomkitchen.com

Here is what you need to make the
Chicken and Veggie Chowder

  • SALT
  • MILK

Chicken and Veggie Chowder

Real Mom Kitchen

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course chicken
Cuisine American
Servings 6 servings
Calories 491 kcal


  • 1 Tbsp olive oil
  • ½ cup diced onion
  • 2 celery stalks diced
  • 1 clove minced garlic
  • 3 carrots peeled and diced
  • 3 medium russet potatoes peeled and diced
  • 4 cups chicken broth divided
  • 1 cup water
  • ½ cup butter
  • ½ cup flour
  • 1 cup frozen corn
  • ½ cup frozen peas
  • 1 bay leaf
  • 1 tsp dried parsley
  • 1 tsp poultry seasoning
  • ¼ tsp pepper
  • 1 tsp salt
  • 1 cup milk
  • ½ cup heavy cream
  • 2 cups cooked and shredded chicken


  • In a large sauce pan, heat the oil over medium heat. Add the onion and celery and cook for 2-3 minutes. Add the garlic and cook for 1 minute. Add the carrots and potatoes, season with salt and pepper. Sauté for 5 minutes. Add in 1 cup of the chicken broth and the 1 cup of water and simmer for about 5 minutes until the vegetables are tender.
  • In a stock pot, add the butter and melt over medium heat. Then whisk in the flour. Take a couple of minutes, whisking occasionally, letting the roux simmer and bubble. Slowly whisk in the remaining 3 cups of chicken broth and add the water. Add the frozen corn, peas, bay leaf, parsley, poultry seasoning, pepper and salt.
  • Add the vegetables to the stock pot and bring to a low boil. Stir in the milk and cream. Add the chicken. Let simmer until all the vegetables are cooked through. Serves 6.


Serving: 1 serving | Calories: 491kcal | Carbohydrates: 43g | Protein: 19g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1203mg | Potassium: 994mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6056IU | Vitamin C: 32mg | Calcium: 115mg | Iron: 2mg
Tried this recipe?Let us know how it was!

This recipe is adapted from The Cookie Kitchen Bakery.

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